Poisson Cru (Tahitian Ceviche)
Poisson Cru (Tahitian Ceviche)
Description
This easy ceviche comes together quickly and has a rich flavor.
Ingredients
Instructions
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Making the ceviche
- A. Optional step: If you cannot find sushi-grade Tuna, I recommend searing it over high heat on both sides. Then, set aside to cool. Once cooled, cut into small cubes and follow step 2. 1. B. Using a clean knife and board, cut the tuna into small pieces.
- Using the juice of 3-4 limes, cover the tuna with lime juice and a sprinkle of salt, and let marinate for 10 minutes. This "cooks" the fish.
- While the fish is cooking, prep the veggies and stir in with the coconut milk. Salt to taste.
- Add the marinated fish and voila, ceviche! I like to top with a little more lime.
- Another option, pickle the onion and jalapeno, it adds a nice flavor to the dish.
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